Ingredients
Equipment
Method
- Peel the shrimp, leaving the tails intact, and remove the dark vein along the back.
- In a small saucepan, melt the butter over low heat until smooth and creamy.
- Finely chop the garlic and add it to the melted butter, cooking for about 2 minutes until fragrant and slightly golden.
- Chop the fresh parsley and stir it into the butter and garlic mixture. Season with salt and pepper to taste.
- Heat a griddle or large skillet over medium heat and drizzle a little olive oil.
- Place the shrimp on the hot griddle and cook for about 2-3 minutes on each side until they turn pink and opaque.
- Remove the shrimp from the griddle and drizzle the garlic butter mixture over the top. Serve immediately with lemon wedges.
Nutrition
Calories: 275kcalCarbohydrates: 2gProtein: 25gFat: 18gSaturated Fat: 10gCholesterol: 180mgSodium: 300mgPotassium: 220mgVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg
Notes
Use the freshest shrimp available for the best flavor and texture. Don’t overcook the shrimp; they should be pink and opaque but still tender. Adjust the seasoning to your taste, adding more or less garlic and parsley as needed. For a more intense flavor, let the shrimp marinate in the garlic butter for a few minutes before grilling. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days; reheat gently in a pan with a little butter or olive oil.
Tried this recipe?Let us know how it was!